Parmesan Polenta with Fall Vegetables and Pears

Here’s a hearty, meatless dinner that’s sure to please. Different brands of polenta may thicken differently. If yours seems too thick, simply add water until desired consistency is reached.

Regan Burns Cafiso

Vegetables

Main Course

Ingredients

10 brussels sprouts, trimmed and halved lengthwise		3 tablespoons extra-virgin olive oil, plus more for garnish
8 small carrots, peeled and trimmed (halved lengthwise if thick)		Coarse salt and freshly ground pepper
1/2 acorn squash, cut into 8 wedges		3 cups water
1/2 medium red onion, trimmed, root end left intact, and sliced into thin wedges		2 cups whole milk
1 firm Bosc pear, cored and sliced into wedges		1 1/2 cups medium-grind polenta
3 sprigs rosemary		1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish

directions

Total:

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1
Heat oven to 425 degrees with rack in center. Line a rimmed baking sheet with parchment paper. Toss vegetables, pears, and rosemary (2 sprigs) with olive oil and 1/2 teaspoon coarse salt; season with pepper. Spread in a single layer on prepared baking sheet and roast until vegetables are tender and golden, about 30 minutes, stirring once or twice.
2
While vegetables are roasting, prepare polenta. Combine water, milk, 1 rosemary sprig, and 1 teaspoon salt in a medium saucepan; bring to a boil over medium high; discard rosemary sprig. Slowly add polenta while whisking to prevent lumps. Cook, stirring constantly, until polenta is thick, about 6 to 7 minutes. Remove from heat and whisk in cheese. Divide polenta between four serving bowls and top with roasted vegetables and pears. Garnish with a drizzle of extra-virgin olive oil, ground pepper, and shaved Parmigiano-Reggiano.

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Parmesan Polenta with Fall Vegetables and Pears

Ingredients

directions